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Tuesday, June 23, 2015

"On Top Of The World" Jules Verne Eiffel Tower

Recently my wife Linda and I and foodie friends Patti and Mark Kussman had the pleasure to experience an elegant dinner at Le Jules Verne located at the top of the famous landmark Eiffel Tower in Paris, France. 

Renown chef Alain Ducasse says, " a restaurant in the heart of the Eiffel Tower has always been a dream for me. Even today, at each one of my visits, I still feel the same emotion when starting the ascension to the second floor. I want to share this feeling of happiness and ensure that the experience at Jules Verne remains in the memory of everyone. More than a restaurant, it is a place of dreams and memories."  We made a huge deposit in our foodie memory bank as we enjoyed a 6 course thoughtfully paired wine and food experience.

The meal began with a toast of French bubbly appreciating our good fortune overlooking the fascinating city of Paris.
The white wines included 2013 Condrieu Rouelle-Midi Domaine Vallet, 2013 Pessac-Leognan Les Hauts de Smith and 2011 Chassagne-Montrachet 1 Cru Les Chaumees-Phillippe Collin.
The red wine was Vin Rouge Red Wine 2008 Saint-Julien Clos du Marquis.
dessert wines were 2009 Sauternes Chateau Haut-Bergeron and 1989 Rivesaltes Gerard Bertrand.
The meal began with Believue-style blue lobster followed by preserved duck foie gras strawberry rhubarb gelee which was fantastic.
Warm white asparagus with citrus mousseline sauce was served before the roasted turbot two ways artichokes and both were soothing with the white vino.
The red wine was served with the delicately prepared and perfectly seasoned seared pigeon franchise fava and green beans.
For dessert we enjoyed raspberry rose contemporary vacherin and crispy tower nut chocolate from their factory in Paris.

As Alain Ducasse says, this is more than a restaurant, it is a place of dreams and memories." Our memories will be eternal from this top of the world gastronomical heavenly foodie experience. Viva La Paris!
For more information and to make reservations go to: